Here ‘s another recipe of the chef Marco Olivieri on the theme “no waste recipes after Easter lunch” gave me by the school of La Cucina Italiana in Milan. The brisée is presented already prepared. Time of cooking 30 minutes
White asparagus and mortadella risotto
I had few white asparagus’ tips already boiled the day before in the fridge and, as it often happens when I have to “finish” something, I decided to make a risotto. I added some mortadella to give some taste, et